Post your favorite fall recipe....

It's fall here on the Texas Gulf Coast at last. The temps are in the mid to 80's rather than the mid 90's and we are loving it. Sitting out on the deck fishing with the kids and watching the turtles pull themselves up on a log to sit in the sun. It's wonderful. I've got my fall garden planted and I'm looking forward to an abundance of winter squash (3 different variates), some collards, tomatoes and cucumbers.
We should start a collection of fall recipes with Halloween right around the corner. My favorite time of year.
This is one of my favorite fall recipes. It's also what we always have for Christmas dinner.

Seafood Gumbo

Make a dark roux with 2 cups of flour and about 1 cup of oil.
(You can buy ready made roux but homemade is the best, if you want to make you own but don't know how...Preheat the oven to 350 degrees. Place the oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.)

We call this harvest salad at my house. You can find the ingredients to make it any time of year but apples and grapes particularly are best in fall. It is similar to waldorf salad.

Chop approximately equal amounts of celery and apples. Add halved seeded or seedless grapes and chopped nuts. I use vanilla yogurt with a dash of cinnamon as a dressing.

You can use any type of apple or grape. I usually use walnuts or pecans. Mix it together, good fresh or for a few days in fridge. If you are afraid you apples might discolor add a generous squeeze of lemon juice to the dressing.

The gumbo and the harvest salad look wonderful! So I thought I'd contribute a dessert, after all that healthy stuff. Fall is also my favorite time of year, and here in New England, fall is synonymous with the bright scarlet, crimson and gold of maple leaves, pumpkins and winter squash.

I make many different pumpkin/squash desserts, but here's one of my favorites: Pumpkin (or squash) ice cream sandwiches with ginger snaps. Of course I have to use up as many eggs as possible, so the ice cream is made with a custard base. You can use store bought ginger snaps to save time, but if I make them from scratch I get to use up another egg! I won't retype the recipe here, because I just posted it on my blog where you can see it: http://ouroneacrefarm.com/pumpkin-ice-cream-sandwiches/